Squidink linguine with seafood

Not to be mistaken with linguine that are already made black with squidink uncooked, this is the one where the sauce contains squidink. This is the version we prefer and we first had it at pasta brava at Craig Road. IMO, they serve the best squidink spaghetti / risotto in town at midrange pricing. Of cos there's others but they are usually pricier.

I tried making squidink risotto before but I didn't put enough squidink so it turned out grey instead of black. Decided not to take my chances this time and bought extra packets of squid ink. ($1 per 4g pack is sold at Culina).

• SERVES: 6
• PREP: 15 mins
• COOK: 15 mins

Easy recipe for pasta (usually spaghetti or linguine) coated in a savoury squid ink sauce.

INGREDIENTS

• 6 servings (about 360 grams) spaghetti or linguine
• 1 tbsp olive oil
• 2 chilli padi (bird's eye chili) de-seeded and sliced thinly (optional) 
• 2 garlic cloves minced
• 2 medium squid cleaned & sliced thinly
• 16 medium prawns, deshelled and shells kept aside
• 1 1/2 onion chopped finely
• 4 sachets (4 grams) squid ink (nero di seppia)
• prawn stock (cooked until prawns shells)
• 1/2 cup white wine
• 2 tbsp tomato pasta sauce
• 2 tsp dried Italian seasoning may substitute with fresh herbs e.g. rosemary and thyme, chopped finely
• 60 grams butter cubed
• salt & pepper to taste

INSTRUCTIONS

1. Cook pasta in a pot of salted boiling water, until al dente. Drain pasta.
2. Heat 1 tbsp olive oil in a saucepan, add chilli and garlic. Stir-fry for 30 seconds. Add squid and prawns, and stir-fry briefly until the squid and prawns are just cooked and turns opaque. Set aside. 
3. Add onions to the pan with the squid and prawns juices, fry on low heat for a few minutes until the onions are nicely sweated. Then add squid ink, Italian seasoning and prawn stock.
4. When the sauce bubbles, Stir in butter and wine and 1 spoon of saved pasta water. You may tweak the consistency of the sauce by adding more prawn stock. Season with salt (only if needed) and black pepper.
5. Coat cooked pasta and cooked squid and prawns in the squid ink sauce. Serve hot. Top with parsley garnishing.

prepare your tissues and napkins in advance!